Caramelized Onion, Goat Cheese and Herb Pie

In the days between Christmas and the new year I’ll try to keep the food flowing with as little effort as possible.  This herbed pie can serve as breakfast, lunch, or dinner.  It can also sit out on a counter for grazing throughout the day.  We chose the grazing method.

This kind of French inspired tart filled with veggies and a light custard of egg, milk and cream has become a new favorite of mine.  I chopped up a big heap of mixed herbs from the random packages that piled up around the kitchen during Christmas week.  I could have added some of the leftover ham that’s sitting in the fridge, but I decided to keep the focus on the tangy cheese and fresh herbs.

Caramelized Onion and Goat Cheese Pie

I used Martha Stewart’s No Fail Crust. I’m happy to say this recipe has completely cured me of my crust-making phobia. It’s easy to roll out and it always turns out flaky and perfect whether I’m using it baked or unbaked.  Isn’t that just like Martha.

Caramelized Onion, Goat Cheese and Herb Pie

Caramelized Onion, Goat Cheese and Herb Pie


  • 2 1/2 cups flour
  • 2 sticks unsalted butter, cold and cut in pieces
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup ice water, more if necessary
  • olive oil
  • 1 onion, halved and thinly sliced
  • 4 eggs, beaten
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • heaping 1/2 cup mixed freshly chopped herbs (I used parsley, rosemary, thyme and sage)
  • 6 to 7 oz goat cheese
  • salt and fresh cracked pepper


  1. To make the crust: put the flour salt and sugar in a processor and pulse to combine.
  2. Add the pieces of butter and process until grainy.
  3. While pulsing, add in the ice water, starting with 1/4 cup, just until the dough holds together when pressed between your fingers.
  4. Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.
  5. Cut the amount in half, shape into disks, and wrap each disk in plastic.
  6. Refrigerate for 2 hours before rolling out one of the disks for this tart.
  7. For the tart: set the oven to 350F
  8. Coat the bottom of a large saute pan with olive oil and cook the onions on medium low until they are soft and caramelized. Rearrange them in the pan occasionally so they cook evenly and try not to let them brown. This can take 1/2 hour or more. Set aside to cool.
  9. Mix the beaten eggs, milk and cream in a bowl. Add in the herbs, and season with salt and pepper.
  10. Crumble the goat cheese and spread out evenly on the unbaked crust.
  11. Top the cheese with the onions and season with a little more salt and pepper.
  12. Pour the milk mixture into the crust and even out the herbs across the top.
  13. Bake for about 45 minutes until browned and set.
  14. Serve warm, cold, or at room temperature.


You can make this pie ahead and freeze it if you like.

Caramelized Onion and Goat Cheese Tart is the perfect light summer meal


  • Reply
    Victor Diaz
    March 23, 2017 at 10:48 am

    What size tart pan did you use? 9 or 11 inch?

    • Reply
      March 23, 2017 at 11:28 am

      This is for a 10 or 11 inch tart pan, Victor.

  • Reply
    January 13, 2015 at 3:26 pm

    If you make this up ahead of time, what is the best way to reheat it?

    I’m making this (it’s in the oven now) for the first time and I don’t have a tart pan so I am using a glass pie pan. But next time I make it I’ll use a tart pan. How do you remove it from the tart pan?

    • Reply
      January 13, 2015 at 3:31 pm

      I used a tart pan with a removable bottom, Julie, like this one:
      As for reheating, you can use a microwave for individual pieces, or probably put the whole thing in a low oven until hot.

      • Reply
        January 13, 2015 at 4:06 pm


        AFTER I left my question is when I went and looked at tart pans. I feel silly. I will try your suggestion on the reheating.

        • Reply
          January 13, 2015 at 8:27 pm

          No question is silly Julie, I should have specified it!

      • Reply
        January 15, 2015 at 4:42 am

        Just so you know, I made this, and it was delicious. I’d like to get a set of smaller tart pans, make them ahead, and then freeze them.

        How would this affect the cooking time, do you think?

  • Reply
    December 30, 2011 at 12:13 am

    I have missed so many of your Christmas posts and I can see you have been cooking and baking up a storm. I am absolutely making this….I think i have everything I need right now. your step by step photos are gorgeous and then the last two…hand me a fork, please!

  • Reply
    Bianca @ Confessions of a Chocoholic
    December 28, 2011 at 3:22 am

    I love the idea of leaving this on the counter for all-day grazing. I actually have never made my own pie crusts, but I do love Martha Stewart’s recipes and I am not surprised her pie crust is delicious!

  • Reply
    From Beyond My Kitchen Window
    December 28, 2011 at 2:42 am

    This looks mouthwatering. Goat cheese gives egg dishes just the right amount of tang.

  • Reply
    Louise @ cosmetic bee
    December 28, 2011 at 1:18 am

    Thank you for Martha’s pie crust recipe and the quiche recipe! I use Nigella’s pie crust recipe, which is similar except it does not include salt or sugar, and it includes an egg. However, when I am feeling really exhausted (which is often), I use the ready made Tenderflake crusts from the supermarket.

  • Reply
    December 28, 2011 at 1:03 am

    This quiche looks fantastically amazing! Great post!

  • Reply
    Ocean Breezes and Country Sneezes
    December 27, 2011 at 5:57 pm

    OMG, this looks delicious! You can always rely on Martha!

  • Reply
    December 27, 2011 at 4:46 pm

    I always come in the morning to begin my day with joy looking at those beautiful photographs….and today I’d like to come for brunch!
    Always a treat reading and viewing.

  • Reply
    December 27, 2011 at 4:26 pm

    I love dishes like this-ones that are good for any meal. I especially love goat cheese. Your crust looks perfect.

  • Reply
    Tricia @ saving room for dessert
    December 27, 2011 at 4:12 pm

    Fantastic! I have a tart recipe in my pile to make but may have to change it out for this one! Yum. Beautiful meal any time of the day. Have a happy New Year!

  • Reply
    Marina {Yummy Mummy)
    December 27, 2011 at 3:26 pm

    This looks so perfect. I love Martha’s crust too :)

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